Ingredients
Scale
- 3–4 lb Beef chuck roast
- 1 large Onion, chopped
- 2 cloves Garlic, minced
- 1 cup Barbecue sauce (your favorite)
- 1/2 cup Beef broth
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Smoked paprika
Instructions
- Step 1: Place the chopped onion in the bottom of the crockpot.
- Step 2: Place the beef chuck roast on top of the onions in the crockpot.
- Step 3: In a bowl, combine the barbecue sauce, beef broth, minced garlic, apple cider vinegar, Worcestershire sauce, and smoked paprika.
- Step 4: Pour the sauce mixture over the beef roast, ensuring it is well coated.
- Step 5: Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is very tender and easily shredded with a fork.
- Step 6: Once cooked, shred the beef directly in the crockpot with two forks. Serve on buns, over mashed potatoes, or as desired.
Notes
- For easier shredding, let the roast rest for 15 minutes after cooking before pulling it apart.
- Leftovers taste amazing; store cooled barbecue beef in an airtight container in the fridge for up to 4 days.
- Reheat shredded beef gently in a saucepan with a splash of beef broth to keep it moist.
- Try serving this flavorful barbecue beef on toasted slider buns with a tangy coleslaw for a crowd-pleasing meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American